First, I am not a gluten-free expert. I know that people can get skewered on the internet for claiming to be something they are not, so I want to make it 100% clear: All I know about gluten-free living is what I have learned from online research and reading food labels. No one in my family has a gluten tolerance issue (allergy or sensitivity) so I have not seen the harmful effects of gluten in person. If you or your family have a gluten tolerance issue, I suggest you do as much research as you can before trying any new recipe to ensure you are kind to your body!

Second, while these cupcakes are made from gluten-free ingredients, this is not a health food recipe! Let's be clear up front that there is just as much refined sugar and fat in this recipe as there is in any regular cake recipe. If you are looking for a healthier version, maybe try googling "gluten-free paleo chocolate cake recipe" or something like that.

It was the simplest adaptation ever, really. There is a super well-stocked gluten-free aisle at Bulk Barn, which is a bulk foods store here in Canada. (If you haven't looked before, check out your local bulk foods store and I would bet they are carrying gluten-free ingredients.) Anyway, I had noticed all-purpose gluten-free flour in passing a few weeks ago and I picked some up last week.

But NO. A tiny addition of xanthan gum* (1/2 tsp per 1 cup of flour used) as a binder and these cupcakes were pure chocolate heaven.

*Here is where the part about doing your own research for your own body comes into play. I have not tried this recipe without xanthan gum. But I have seen blogs that surmise that xanthan gum can cause trouble for folks with digestive issues, so I would suggest you use care in following any new recipe.

But if you're still with me, here is what my blind taste test looked like on Friday night with Andrew. Spoiler alert: He couldn't tell them apart. When pushed for an answer, he actually preferred the gluten-free version! This from a man who has eaten more than his fair share of chocolate cupcakes over the years.

On your left, in royal blue, Gluten-Free Chocolate Cupcake! And on your right, in raging red, Regular Chocolate Cupcake!

Sorry to switch sides on you, but the gluten-free guy is still in blue. The regular cupcake rose a bit more due to more batter in the pan. Identical textures otherwise. I don't know why I'm so amazed that they are indistinguishable, but it seems like voodoo magic to me.

Our scientific taste test lasted all of about 35 seconds.

But I have to say, I had a bunch of leftovers of both types of cupcakes, and none of us had any trouble polishing off either version.

The Internet is chock full of inspiration. (Yes, I'm playing the part of Captain Obvious today.) It is so full of amazing ideas and tutorials and inspirational pictures that it makes you realize just how creative the people are who DO come up with new ideas, when there are so many incredible designs out there, just sitting there, waiting to be re-created!

I had kind of a rush cake request this past week; "rush" meaning that we didn't settle on a design till Tuesday for a cake that was needed for yesterday morning. Typically I work with people a few weeks in advance to settle on designs and flavors, which gives me lots of time to think through details and timing - especially helpful when you only bake and decorate during naptimes and bedtimes!

But for yesterday's cake, I simply found a few poker-inspired images on Pinterest last weekend, and this one by Cake Works Bakery in Wyoming was decided upon on Tuesday. I wasn't a big fan of the oversized red Rice Krispies treat dice on top, so I suggested going without, which I think turned out nice and clean.

At any rate, whoever said it first was right: Imitation really is the sincerest form of flattery. I love this cake and I was so pleased to get to re-create it. I love the subtle nods to poker, with the tiny suit shapes around the sides and the itty bits of silver dragee bling that celebrate the big birthday winner, as opposed to some of the more overt gambling cakes I saw, topped with big, bold roulette wheels and cigars and such. This one feels whimsical and lighthearted. Our five-year-old Stacey likened it to Alice in Wonderland.

I made those playing cards and the 40 cake topper out of modeling chocolate, which continues to be an indispensable medium in my baking toolkit! Those playing cards would have wilted and sagged like nobody's business if I had made them out of fondant or gumpaste.

Even made out of modeling chocolate though, those cards were precariously balanced on the cake in a gravity-defying stunt, secured to the cake only by their slim edges making contact with the fondant. I have to admit that I worried about them surviving the drive all the way to the party yesterday. But (sigh of relief) I heard they made it no problem!

Thanks so much to my old work friend Denise for referring me to her sister-in-law!

Happy 40th birthday Rick, and may your house always be full!! (See what I did there?)